Has anyone experimented with grano arso in cracker style crusts? "Burnt grain" is literally flour toasted/cooked in the oven to a medium brown. The last restaurant I worked at here in Brooklyn made a very good one, but I am wondering how the likes of all the awesome amateur/expert officianados here will improve it, or explain how they have used it. I know adding cooked flour will change so many properties of the dough and baked crust, but I love the flavor and have yet to work with it at home. (It also is wonderful in handmade pastas)